Lasagna Recipe
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This lasagna recipe is made with even layers of meat sauce divided by a rich cheese layer, topped with fresh mozzarella and basil making it a perfect comfort food dish.
Complete with crispy edges, tons of melted cheese, and a dash of lemon zest and fresh basil in the cheese layer makes a surprisingly well-balanced flavor combination.
This lasagna recipe is almost cake-like with a cheesy center that sort of mimics a frosting layer between two meaty layers which are topped with more cheese and sprinkled with seasonings.
This lasagna recipe is slightly different than most. I add heavy cream and parmesan to the sauce to reduce the acidity, making it almost like a vodka sauce. I also keep the cheese in its own layer and add lemon zest to add a refreshing lightness to the richness of the ricotta. NOTE: ONLY USE THE ZEST, so the lemon flavor isn’t overpowering or too acidic.
What kind of tomato sauce is best for this recipe?
You can use any kind of tomato sauce of your choice. If you use a can of plain tomato sauce, you can season it with parsley, oregano, and basil, add a tsp at a time and taste as you stir.
Lasagna Recipe Ingredients
- 48 oz tomato sauce
- 1 box lasagna noodles
- 1 handful fresh basil
- 5 garlic cloves
- 1 cup heavy cream
- 1 cup parmesan cheese divided in half.
- 5 cups fresh grated fresh mozzarella cheese
- 2 lbs ground turkey meat
- 1 lb ground pork sausage or Italian sausage
- 32 oz ricotta cheese
- 3 eggs
- 1 tsp lemon zest
How to make this Lasagna recipe
- Have all of the ingredients prepared beforehand.
- Brown the meat.
- While the meat is browning, cook the lasagna noodles per package instructions, and set aside.
- Add the sauce, reserving 1/2 cup for the bottom and top of the dish.
- Add heavy cream and additional seasonings, and let simmer on low heat for a few minutes.
- In a medium bowl mix ricotta cheese, eggs, mozzarella cheese, basil, salt, and pepper.
- Assemble the lasagna:
- place 1/4 cup of the reserved sauce onto the bottom of the casserole dish
- Line the bottom of the dish with a flat layer of lasagna noodles
- Add the meat sauce to the layer of noodles
- add another layer of noodles on top of the meat sauce
- spread all of the cheese mixture onto the noodle layer
- add another noodle layer on top of the cheese layer
- put the rest of the meat sauce over the noodles and then cover with the last layer of noodles.
- Top the top layer of noodles with the rest of the reserved sauce, then top with cheese.
- Place in the oven and cook for about 30-45 minutes at 350 degrees or until the mixture is bubbly and the cheese is melted.
- Top with additional salt, pepper, fresh basil, and more cheese 🙂
What kind of meat is best to use?
Ground beef and Italian sausage are used in most lasagna recipes. I use ground turkey meat and ground pork or Italian sausage for this recipe. Since turkey meat is more bland, it allows the flavors of the sauce, herbs, and Italian spices to come through without overpowering them, Combining that with sausage creates a great flavor combination.
Can you make a vegetarian version of this lasagna recipe?
Yes, this recipe could be made vegetarian by omitting the meat and adding a couple of cups of sliced mushrooms, zucchini, or eggplant to the sauce.
Can you make a gluten-free version?
Yes, by using gluten-free lasagna pasta, this recipe can be safe for anyone with gluten allergies or sensitivities. Since some items may be processed with gluten or may contain trace amounts of gluten double-check all of your ingredients before using them to avoid cross-contamination.
Can you use oven-ready lasagna noodles?
Yes, follow the package instructions, you may need to add more sauce or pasta water to the lasagna to ensure that the noodles will be cooked properly.
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Lasagna Recipe
Ingredients
- 1 box Lasagna Noodles
- 48 oz tomatoe sauce
- 3 cloves garlic
- 1 cup parmesan cheese divided in 1/2
- 3 cups mozzarella cheese Freshly shredded reserve 1/2 cup for the top
- 32 oz Ricotta cheese
- 3 large eggs
- 1/2 cup fresh basil leaves OR 1 tbsp dry basil
- 1 tsp lemon zest
- 1 cup heavy cream
- 2 lbs ground turkey meat
- 1 lb ground pork sausage or Italian sausage
Instructions
- cook pasta according to package instructions and set aside.
- While pasta is cooking you can begin to brown the ground turkey and sausage in a large pot. Once browned, drain the meat if needed and return the meat to the pot.
- Add the tomato sauce to the meat reserving 1/2 cup of the sauce to the side for later.
- Bring the sauce with the meat to a simmer on medium-low heat. Stir in garlic, heavy cream, and 1/2 cup of parmesan.
- While the sauce is simmering combine the ricotta cheese, 2 1/2 cups mozzarella cheese, 1/2 cup parmesan cheese, lemon zest, eggs, and salt in a medium bowl and mix well.
- Taste the sauce and make any adjustments for flavor. If you used a plain tomato sauce you can add a tsp of parsley, basil, and oregano to the sauce. Once the sauce is to your liking turn off the heat.
- Begin to layer the lasagna by adding 1/4 cup of the reserved sauce to the bottom of a casserole dish.
- Add noodles, top with 1/2 of the meat sauce, another layer of noodles, and all of the cheese mixture, top cheese with a layer of noodles, add the other half of the meat sauce, top with a layer of noodles, add the other 1/2 of the reserved sauce to the top of the noodles, then top with the reserved 1/2 cup mozzarella cheese.
- Cover the lasagna with foil and place in the oven in the center rack at 375 degrees F. for 45 minutes to 1 hour. All ovens will vary, keep an eye on the lasagna and begin checking closely after 30 minutes.
- In the last 15 minutes of baking remove the foil, place back in the oven and contuue to cook for the remaining time or until the cheese is melted and the lasagna is bubbly.
- Once the lasagna is done, take it out of the oven and let it sit for 20-30 minutes to cool. The lasagna will hold its shape better one it has had time to cool.
